3 lbs. boneless chicken thighs cut into 2" pieces
3 large onions finely chopped
1 tablespoon finely grated ginger
2 tablespoons sea salt
1⁄2 teaspoon whole mustard seed
1⁄2 teaspoon whole cumin seed
1/2 teaspoon ground cardamom
2 tablespoons garam masala
1 tablespoon turmeric
3 tablespoons Baklouti Green Chili Agrumato Olive Oil (or infused olive oil or UP EVOO of choice)
1 tablespoon Honey Ginger White Balsamic
1/2 cup chicken stock - low sodium
Directions
Add the ginger, garam masala, turmeric and Garlic Olive Oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.